Voth Stout - Update - Recipe

Voth Stout - Update

Brewer: Ack
Batch Size: 5.50 gal	Style: Imperial Stout (13F)
Boil Size: 7.18 gal	Style Guide: BJCP 2008
Color: 62.3 SRM	Equipment: Alchemy Ales
Bitterness: 69.0 IBUs	Boil Time: 60 min
Est OG: 1.101 (23.9° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.017 SG (4.2° P)	Fermentation: Ale, Two Stage
ABV: 11.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.50 gal	Walnut Creek, CA / EBMUD (2014) > London, England	Water	1
11 lbs 11.56 oz	Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM)	Grain	2
1 lbs 3.67 oz	Black Malt (Bairds Malt) (500.0 SRM)	Grain	3
1 lbs 3.67 oz	Caramel Malt - 120L (Briess) (120.0 SRM)	Grain	4
1 lbs 3.67 oz	Chocolate (Briess) (350.0 SRM)	Grain	5
12.51 oz	Barley, Flaked (Briess) (1.7 SRM)	Grain	6
10.59 oz	British Crystal Malt 135/165L (165.0 SRM)	Grain	7
1.85 oz	Centennial [10.0%] - Boil 60 min	Hops	8
0.50 oz	Magnum [12.0%] - Boil 60 min	Hops	9
0.50 items	Whirlfloc Tablet (Boil 15 min)	Misc	10
1.00 items	Servomyces (Boil 15 min)	Misc	11
3.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	12
2 lbs 7.57 oz	Corn Sugar (Dextrose) (0.0 SRM)	Sugar	13
4.40 oz	Oak Chips (Secondary 7 days)	Misc	14